Category Archives: Recipes

If you’re looking for the perfect summer salsa, you’ve come to the right place. I love salsas and dips, so it was about time I started to make my own! This sweet salsa has a tiny kick to it and is ideal for dipping with chips, on top of chicken, or even by itself. Plus, did I mention it’s super easy to prepare?

Directions:
Slice pineapple, mango, and tomatoes into cubes.
Julienne cucumber and onions.
Add fruits and veggies to bowl. Cover and chill for 30 minutes.
Drain excess liquid if desired.
Top with salt and chili pepper.
If you want a more liquid-like salsa as opposed to chunky, throw all ingredients into the blender for 30 seconds.
Enjoy!

Homemade, thin vanilla crepes oozing with delicious strawberry cheesecake filling, and topped with fresh strawberries and powdered sugar. These strawberry cheesecake crepes aren’t gluten free. They aren’t low calorie. And they sure as heck aren’t organic. But they ARE so unbelievably good. Agree that these are worth the calories? Read on for the recipe for these delicious, and easy-to-make treats that will make any brunch twenty times better.

-Whisk milk, melted butter, water, vanilla, and eggs in large bowl. Whisk until yolks are completely broken.
-Slowly sift in flour and salt. Stir until no clumps are visible.
-Cover mixing bowl and place in fridge for thirty minutes. While the batter is chilling, you can work on the filling.

-Mix cream cheese, Greek yogurt, and sliced strawberries. If you want the filling to be more “liquidy”, add more yogurt. If you’d like it to be fluffier, add more cream cheese. Add brown sugar when mixed.
-Cover bowl and chill in fridge while dough is being cooked.

-Heat non-stick pan at medium heat. Add butter to grease.
-Pour dough on pan. Cook each side for approximately 30 seconds, or until fully cooked.
**Remember, crepes are different than pancakes because they are thin! It took me a couple tries to find my desired thickness and diameter, so don’t be afraid to play around. Also, don’t make the mistake of forgoing the butter on the pan. No matter how great your non-stick pan is, it needs butter! I poured dough in a small cup before putting it on the pan to make sure I had the right size/thickness each time. Pour it in a circular motion from the inside out to “fill in” gaps.**

-Take filling out from fridge. Stuff cooled crepes with desired amount and roll. Top with strawberries and powdered sugar and enjoy!

Looking for a spin on this recipe? You could also substitute blueberries for the filling or omit the berries inside and top with bananas, peaches, strawberries, etc. The possibilities are endless. Happy cooking!

I have a general rule when buying groceries: the longer the shelf life, the more likely it is to be filled with no-good ingredients. Chemicals, preservatives, and artificial dyes help lengthen shelf life, but it’s certainly not lengthening yours! I’ve found that so many store-bought salad dressings are jam-packed with ingredients that I can’t even pronounce. I’ve always been a classic ranch kind of girl, but I’ve been experimenting with different dressings to help spare calories as well as mix it up for my taste buds. I researched a couple different Greek salad dressings and came up with this delicious mix that was super easy to make at home. I highly recommend it on sliced cucumbers, tomatoes, onions, and bell peppers!

I’ve recently gotten quite into rolled oats; not only are they great to soak with milk and make overnight oats, but they’re also great to add into yogurts in the morning. I decided to make a bowl this morning because I wanted something tasty, filling, and, of course, healthy.

The color was quite funky, but spirulina has that effect! You could add different fruits like bananas, blueberries, or peaches, since spirulina doesn’t have a distinct taste. You could also add in agave nectar, honey, plain Greek yogurt, or peanut butter. Talk about endless possibilities! Have you ever made an oats bowl?

The only thing better than cooking up a new recipe for brunch is cooking it up with your best friend! Gina and I made Baked French Toast to celebrate Eric’s birthday, as well as mine, since we were born exactly one week apart. Eric and J were extra stuffed after eating it, so this may be an indication that Gina and I were successful! We made a few tweaks to this recipe, and it turned out great!

Let bread soak for at least two hours. The longer, the better. If you want to prepare this the night before your meal, you can cover the dish and place it in the fridge overnight.
Right before you place pan in oven, prepare topping. Slice butter into thin rectangles. Mix in sugar, flour, cinnamon, and salt. Use your hands or back of a spoon to combine. It should be fairly smooth, with just a little bit of chunks.

Top soaked bread mixture with topping.Bake at 350 degrees for one hour. Slice bananas, strawberries, peaches, etc for topping.